Ms Mickeys


The Stuffed Crab Shell has been a tradition in New Orleans for centuries. This unique dish is made with fresh crab meat, spices, and seasonings, then stuffed into the shell of the crab. The result is a delicious and flavorful meal that is perfect for any occasion. The Stuffed Crab Shell is a true delicacy of the Louisiana coast. Made with only the freshest crab meat, this dish is bursting with flavor. The perfect blend of spices and seasonings give the Stuffed Crab Shell its unique taste that will have you coming back for more. Whether you are looking for an appetizer or a main course, the Stuffed Crab Shell is sure to please.
Calories: 130g Per Serving
Serving Size: 6
Preparation: 5 mins
Cook Time: 25 mins
No. of Ingredients: 13
Yield: 1 servings


Looking for a unique and delicious way to serve crab? This Stuffed Crab Shell Recipe is perfect for your next dinner party or family gathering. It’s simple to make, and sure to impress your guests!

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Nutrition Facts

6 serving per container

Serving Size:


Amount per serving


% Daily Value*

Total Fat


Saturated Fat


Trans Fat






Total Carbohydrate


Dietary Fiber


Total Sugars

Includes 0g Add Sugars


Vitamin D  14mcg
Calcium  50mg
Iron  1mg
Potassium  90mg
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

About Me

Who Is Ms.Mickey

After a long and successful career in the military, S. Kathleen Mickey retired and decided to start her own business. She was determined to make it work, no matter what. And she did – during the pandemic, her business flourished like never before. Now that things are starting to settle down, she’s looking forward to spending more time with her three adult children, all of whom are successful in their own right.
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  • 1 Cup of mayonnaise
  • 3 Tablespoons of chopped garlic
  • 2 Tablespoons of fresh lemon juice
  • 2 Tablespoons of vegetable oil
  • ¼ Cup of chopped celery
  • ½ Cup of Red, Yellow, and Green Bell pepper finely chopped
  • ½ Cup of Small red onion finely chopped
  • 1 Pound of Lump Crabmeat
  • 4 Cups of seasoned breadcrumbs
  • 6 Crab shells
  • 1 Large Egg
  • 1 Teaspoon of Ms. Mickeys Bayou Cajun Spice
  • A pinch of  our Extreme Fiery Blend (optional)
  • Squirt of  Hot Sauce


1. Mix Lump Crabmeat together with the mayonnaise, garlic, and lemon juice in a small bowl.

2. Cover and refrigerate to chill.  Meanwhile, heat a skillet over medium-high heat.

3. Add vegetable oil and heat until ready.

4. Add celery, red onions and chopped bell peppers and cook until softened, about 3 minutes.

5. Transfer the vegetables to a large bowl and let cool to room temperature, 10 to 12 minutes. Wipe out the skillet and set aside.

6. Add the lump crabmeat, 1 1/2 cups of the breadcrumbs, the egg, garlic and mayonnaise to the cooled vegetables.

7. Sprinkled with Bayou Cajun Spice, Extreme Fiery Blend, and black pepper and stir to combine.

8. Place the remaining 2 1/2 cups breadcrumbs in a shallow bowl and set aside.

9. Shape the crab mixture into the shells (about 1 1/2 tablespoons), 1 to 12 shells.

10. Dredge each crab shell with breadcrumbs, turning to coat.

11. Heat 1/4 inch vegetable oil in the skillet over medium-high heat. Working in shells,

12. Sear the stuffed crab shell until golden brown and cooked through, turning once, 2 to 3 minutes.

13. Transfer to a serving platter and dab with some of our Hot Sauce to your meal for extra heat!

Bon Appetite!

Calories: 220g Per Serving
Serving Size: 8
Preparation: 5 mins
Cook Time: 30 mins
No. of Ingredients: 13
Yield: 1 servings
The recipe has since changed over time to include different combinations of flavors including dark rum or bourbon which gives the dessert its signature flavor today. Due to the richness of this type of pudding, it is usually served in small portions alongside other dishes during holiday meals or special occasions such as weddings or birthdays. Creole Bread Pudding has become so popular that there are now many variations on how to make it depending on personal preference, such as adding berries or using different types of bread like brioche instead of French bread. Regardless of which variation one chooses to make, it is sure to delight any sweet tooth!
Calories: 220g Per Serving
Serving Size: 8
Preparation: 5 mins
Cook Time: 30 mins
No. of Ingredients: 13
Yield: 1 servings



  1. 1 cup Raisins
  2. 2 Egg yolks
  3. 5 Eggs
  4. 3 cups Brown sugar, packed
  5. 2 tsp Cinnamon
  6. 1 1/2 tbsp Cornstarch
  7. 9 tbsp Granulated sugar
  8. 1/2 tsp Nutmeg
  9. 5 tsp Vanilla extract
  10. 1 Loaf of French Bread
  11. 4 cups Milk
  12. 1/4 cup Rum
  13. 2 tbsp Water


Begin by preheating your oven to 375 degrees F. Grease a 9 X 13-inch baking pan with butter or nonstick cooking spray.

Cut the French bread into cubes and spread them evenly in the greased baking pan. Set aside.

In a large bowl, whisk together the eggs, egg yolks, milk, brown sugar, granulated sugar, cinnamon, cornstarch, and nutmeg until fully combined. Stir in vanilla extract and raisins and mix until blended.

Pour the mixture over the bread cubes and gently stir with a large spoon or spatula to ensure that all the bread cubes are coated. Let stand for 15 minutes so that the bread can absorb some of the liquid mixture.

Once 15 minutes have passed, place into the preheated oven and bake for 30 minutes or until golden brown. Remove from oven and let cool for 10 minutes before serving. Serve warm with rum sauce (see instructions below).

To make rum sauce:  In a small saucepan on medium heat add rum and water. Simmer for about 5 minutes to allow flavors to combine then add granulated sugar and continue stirring until sugar has dissolved completely. Bring mixture to a slow boil then reduce heat to low and let simmer for an additional 8-10 minutes stirring occasionally until desired thickness is reached (make sure not to let it thicken too much). Serve warm over Creole Bread Pudding. Enjoy!